Barley salad with sprouts and blueberries


Per 4 persone

  • 320 g barley
  • 1 fennel bulb
  • 1 carrot
  • 1 courgette
  • 150 g mixed sprouts
  • 1 punnet blueberries
  • 4 tbsp extra virgin olive oil
  • 1 pink grapefruit
  • salt


Boil the barley in plenty of salted water, following the instructions provided on the pack, then drain and set aside.
Meanwhile, clean the vegetables and sprouts. Cut the vegetables into thin julienne batons and pan-fry with 1 tablespoon of oil for 3 minutes. Gently wash and dry the blueberries. Prepare an emulsion with the remaining oil, the juice of 1/2 the grapefruit and a pinch of salt. Place the barley in a salad bowl with the julienne of vegetables, the sprouts, blueberries and the other half of the grapefruit, peeled segmented. Season with the emulsion, mix and serve.

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